Pie pastry 1 c. steamed strained squash 1 c. heavy cream 3 eggs, slightly beaten 1/4 c. brandy 1/2 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. ginger 1/2 tsp. salt
Line a 10" pie pan with pastry, build up sides well. Brush the pastry with slightly beaten egg white, refrigerate until custard is mixed. Fill with the squash mixture made by mixing well the above ingredients.
Bake at 450 degrees for 10 minutes, then 350 degrees for 25 minutes or until knife comes out clean. Serves 8.
